Cookery

Boston's Union Oyster House opened in 1826 and was declared a National Historic Landmark in 2003. The restaurant has expanded over the years and, located on the Freedom Trail, serves hundreds of tourists every day; yet, the dishes on the menu are still the enduring New England classics that have always been its hallmark—Oysters on the Half Shell, Clam Chowder, and Indian Pudding, to name a few. Kerr and Smith (coauthors, Mystic Seafood) present 60 recipes along with a history of the restaurant. Period photographs and full-page color photographs of many of the dishes illustrate the text. For area libraries and other regional American cooking collections.

Krieger, host of the Food Network's Healthy Appetite with Ellie Krieger and a registered dietitian, doesn't believe healthy eating means deprivation. She wants food that is pleasurable and rewarding, and she chooses ingredients according to her "Usually-Sometimes-Never" philosophy (note, she says, that "there is no Never" here). Her recipes are sophisticated but mostly uncomplicated, ranging from Crab Salad in Crisp Wonton Cups to Plum Tart with Almond Pastry Crust. Nutrition analyses are given for all the recipes, and there are useful tips and boxes throughout. For most collections.

Laskin, a chef and author of several other cookbooks, presents in these attractive, small books recipes from a range of Mediterranean cuisines and beyond, many illustrated with full-page color photographs. Among the offerings in Olives are Tuna in Green Olive Sauce and Tomatoes Stuffed with Spiced Olives. It's somewhat surprising that few of the recipes specify a particular type of olive (other than "black" or "green"), and a glossary of different olives would have been helpful. The recipe choices in Nuts include Noodles in Coconut Curry Sauce and Chocolate Macadamia Brownies, and here Laskin does provide a brief glossary of nuts. For larger collections.

Leader is a well-known artisan baker and author of two bread-baking books. Soon after he opened his bakery, Bread Alone, in Woodstock, NY, he started offering some of the "baker's sandwiches" he had discovered during his travels to Europe, and his new book provides recipes for his mouthwatering panini, along with delicious condiments, and five bread recipes for those who want to start from scratch. He favors a minimalist approach, with simple but flavorful combinations such as Tuscan Chicken with Artichokes and White Beans and Grilled Asparagus, Taleggio, and Prosciutto. Interestingly, he uses a panini press not just for toasting the sandwiches but also for cooking ingredients such as the grilled asparagus. A good companion to Jennifer and Jason Denton's panini cookbook, Simple Italian Sandwiches, this is recommended for most collections.

Miller's Quick Fix Meals airs every weekday and Saturday morning on the Food Network, and she is the author of several other cookbooks, including an earlier spin-off from the show. Her latest book offers easy, appealing recipes for busy home cooks, with her signature "quick fixes"—e.g., "Bank a Batch" (cook a double recipe and freeze half for later), "Morph It" (make extra to turn into another dish later), and so forth. Most recipes include serving suggestions, and all of them indicate prep times. Sure to be in demand, this is recommended for most collections.

Rajah, a food writer, cooking teacher, and author of numerous cookbooks on the cuisines of Southeast Asia and Malaysia, grew up in Kuala Lumpur and now lives in Australia. Her food memories are all about the fragrant herbs, intense spices, and other seasonings that characterize the Asian cuisines she loves, and she divides her recipes here into four categories based on them: herbs, fruits, spices, and seasonings. Each chapter begins with a detailed, illustrated glossary of these aromatic ingredients, and many of the imaginative recipes, which range from Fresh Tuna with Citrus, Starfruit, and Jicama to Crab Soup with Lemongrass, Tamarind, and Mint, are shown in gorgeous color photographs. The text is a pleasure to read, and the recipes are enticing; recommended for most collections.

Smith started a popular web site devoted to pressure cookers (MissVickie.com) in 2001; this is her first book. The impressively detailed introductory section is more than 100 pages long, covering the history and science of the pressure cooker, basic and advanced techniques, troubleshooting, and more. Then Smith presents almost 400 recipes for all courses of a meal, with a separate chapter on breakfast. Most are for old-fashioned, hearty comfort food, though there are some more contemporary dishes and many familiar classics. Lorna Sass's pressure cooker books (e.g., Pressure Perfect) include more sophisticated recipes, but Smith's thorough introduction makes her book a useful reference. For larger collections.

The first Sur La Table shop, stocked with high-end kitchen equipment, opened in Seattle's Pike Place Market in the early 1970s, and today there are more than 55 stores across the country. The company's first book, with cookbook author and food writer Simmons, presents information on cookware of all sorts, along with dozens of appetizing recipes from a wide range of cuisines. The first section covers equipment for the "basic kitchen," followed by a chapter on the "well-stocked global kitchen," with more esoteric cookware. The second section focuses on 25 or so essential pots, pans, and handheld tools, with recipes that show off the equipment to its advantage. The third section offers delicious recipes grouped by cuisine, from Asian to Iberian to Moroccan; each of these chapters opens with a guide to special ingredients. Burt Wolf's encyclopedic New Cooks' Catalogue covers more equipment in more detail, but the recipes set the Sur La Table book apart. Highly recommended.

Wright, author of numerous cookbooks on the cuisines of the Mediterranean as well as Real Stew, here turns to another enduring comfort food. He presents 250 recipes for casseroles of all types, including both breakfast and dessert dishes (think crisps and crumbles). The recipes come from around the world and all across the United States. Along with beloved classics, some in updated, fresher versions, there are unusual recipes that will be unfamiliar to many readers. The headnotes provide history and context, and most of them offer serving suggestions; there are also ideas for leftovers (if there are any!). With its informative, readable text and tasty recipes, this is highly recommended.

Zien is the host of Sam the Cooking Guy, a popular series that began airing in San Diego in 2002; his new show for the Discovery Health channel, Just Cook This, premiered last fall. He's not a chef, and he describes the food he makes as "great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients." Recipes are quick and simple: "Whatever" Spring Rolls, for example, and Mac and (Blue) Cheese with Bacon (made with Kraft Macaroni & Cheese). Zien's style is in your face, and some readers may find his somewhat sophomoric sense of humor wearing, but his fan base is definitely increasing. Buy for demand.